4ouncesmushroomsdiced (I prefer portobello or baby bella)
4ouncescream cheese(half block)
1teaspooncoconut aminos(can substitute Tamari, or Worcestershire sauce if not concerned about gluten)
2handfulscrispy onions(optional, for topping. Not gluten free.)
Rinse your green beans, trim off the ends, and cut into 2-inch pieces.
Place green beans into a pot of water and bring to a boil. Allow to simmer for 10 minutes, then drain. Preheat your oven to 350 degrees F.
While beans are boiling, sauté the onion in avocado oil until the onion is translucent. Then add the diced mushrooms, coconut aminos, and garlic, sautéing over medium heat until the mushrooms have softened (about 5 minutes).
Reduce heat to low and add cream cheese , milk, and 3/4 cup of Parmesan. Stir in salt and cornstarch. Continue to stir until mixture thickens, then add the drained green beans. Remove from heat. Stir to coat green beans in mushroom sauce.
Transfer to 8" by 8" casserole dish, sprinkle with remaining 1/4 cup of Paremesan and bake for 30 minutes.
If utilizing crispy onions, serve on the side to avoid contaminating dish with gluten. (Your friends with Celiac with thank you.)
You could easily double this recipe and fill a 9" by 13" pan.
Keyword casserole, gluten free, green bean, holiday, Thanksgiving